Lentil and Pea Soup (Ham Hocks)
Servings
Prep Time
Cook Time
Ready In
Recipe: #3173
November 28, 2011
Categories: Dinner, Lunch, Main Dish, Soups and Stews, Pork, Ham, Vegetables, Celery, Carrot, Garlic, Onions, British, North American, Pacific Northwest, Pacific Rim, Freezer (OAMC), Make-Ahead, Brunch, Fall/Autumn, St. Patrick's day, Summer, Winter, Dutch Oven, Stove Top, Make it from scratch, Water more
"Try this hearty soup for supper with chunks of rye bread to dunk, a whole meal in a bowl !"
Ingredients
Nutritional
- Serving Size: 1 (347 g)
- Calories 178.3
- Total Fat - 3.3 g
- Saturated Fat - 1.7 g
- Cholesterol - 9.2 mg
- Sodium - 274.8 mg
- Total Carbohydrate - 22.7 g
- Dietary Fiber - 10.1 g
- Sugars - 2.7 g
- Protein - 15.2 g
- Calcium - 54.2 mg
- Iron - 2.9 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.3 mg
Step 1
In a heavy (cast iron is best) dutch oven heat oil over medium heat. Add onion and garlic and cook about 5 minutes, stirring until soft. Add remaining ingredients except carrots,celery and lemon slices. Bring to boil.
Step 2
Reduce heat to low, cover pot. Simmer 1 1/4 hours.
Step 3
Add carrots and celery. Bring back to boil then reduce heat and simmer 40 minutes, uncovered. Remove pot from heat.
Step 4
Lift out hocks and bay leaf, discard bay leaves. Cool hocks enough to handle, remove fat and bones. Put meat back in soup. Stir and heat gently.
Step 5
Float a lemon slice on top of each serving.
Tips & Variations
No special items needed.
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